I love my jalapeno poppers, but one family can only eat so many. The jalapeno pepper harvest this year far exceeded our demand for poppers. I use my red cayenne hot sauce all the time, so I thought it would be a good idea to have a green hot sauce on hand, too, since taco salads are a weekly dinner staple in our household (I sub plantain chips for tortilla chips to make it paleo).
This recipe follows a similar formula to my cayenne hot sauce, but the flavor is less bold and more fresh.
Prep time: 5 minutes
Cook time: 20-30 minutes
Cut the green tops off the jalapenos and place the peppers in a pot with the garlic cloves and 1 tsp of salt. Add the vinegar. A general rule is to add enough vinegar to just cover the peppers; this is usually a ratio of 1 cup vinegar per 10 peppers but it depends on the size of your peppers. You can use that as a guide if you have any more or less peppers. Bring this mixture to a boil and then simmer until peppers are soft, usually about 20-30 minutes.
Add the mixture to a blender, along with the cilantro and 1 tsp each of onion powder and garlic powder. Blend until smooth. At this point, give it a taste and add more salt, garlic powder and/or onion powder to suit your taste. You can even add more cilantro if you feel it's necessary (I ended up adding about a handful because I love the taste). Once it is blended and tastes the way you want it to, strain it through a mesh strainer to get the seeds outs. Add the liquid to a glass jar. It will keep in the fridge for up to 6 months.
NOTE: I used white vinegar because it was all I had on hand, but in my experience my hot sauces work well with either distilled white vinegar or apple cider vinegar. Traditionally, they are made with white vinegar but I have made my cayenne pepper hot sauce with apple cider vinegar and I think it tasted great. I would say it's a judgement call and you can use whichever one you prefer.
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